Description
Indulge in this easy Chicken Enchilada Casserole, featuring layers of tender chicken, zesty salsa, and gooey cheese for a comforting meal that delights every palate.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup salsa verde
- 8 corn tortillas (or flour if preferred)
- 2 cups shredded cheese (Cheddar or Monterey Jack)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil and sauté onion and garlic until soft (about 3 minutes).
- Add red bell pepper, black beans, and corn; cook until heated through (about 5 minutes).
- Stir in salsa verde and simmer for another 3-4 minutes.
- In a baking dish, layer half the tortillas, half the chicken mixture, and half the cheese. Repeat layers.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Allow to cool slightly before serving; garnish with cilantro if desired.
Notes
- For added spice, include diced jalapeños or use hot salsa.
- Make it vegetarian by substituting chicken with more beans or veggies.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (about 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg